Tofu, Swede & Butter-bean Stew


Serves 2-4

360g of firm tofu
400ml tin of butter-beans
500ml vegetable stock
160ml coconut cream
1 x swede
3 x celery stalk
1 x leek
1 tbsp ghee or coconut oil
1 inch fresh grated ginger root
2 x cloves garlic (optional)
1 tsp ground turmeric
½ tsp ground cumin
1/2 tsp fennel seeds
1/2 tsp garam masala

To serve:

Basmati Rice & ground black pepper


Sauté the fresh ginger, garlic and the spice mix in the oil to release the flavours. Add the tofu/chicken and leek, stir through for a minute or so, add some of the vegetable stock as necessary. Add the chopped vegetables adding the rest of the stock and coconut cream, bring to the boil and then simmer for approximately 12-15 minutes until soft. Adding the butter-beans to cook through in the last 3 minutes. Serve on a bed of basmati rice top with lots of black pepper.